Chutney

Cranberry Chutney, Peach Chutney,  Apple and Tomato Chutney, Mango Chutney,
Date Chutney, Green Tomato Chutney, Banana Chutney,  Coriander Chutney,
 Coriander, Coconut Tamarind Chutney,  Coconut Yogurt Chutney,
Green Chili Pickle

Cranberry Chutney

Serves 10

1 c  Water
1 c  Sugar
12 oz Fresh or frozen cranberries
1/2 cup lemon
1 c  Raisins
1/2 c  Peeled diced apple
1/4 ts Allspice
1/4 ts Ground ginger
1/4 ts Cinnamon
1/8 ts Ground cloves

Bring water and sugar to a boil in a medium saucepan over medium heat. Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Pour into a glass mixing bowl.

Place a piece of plastic wrap directly on chutney.Cool to room temperature; then refrigerate overnight, covered with plastic wrap, so flavors blend.

10 to 16 servings.

Peach Chutney

6 sliced peaches
Pinch cayenne to taste in syrup
1 t. Cinnamon
1 c Raisins
10 Black peppercorns
1/4 c Lemon juice
1 t. Fennel seeds
1 t. Coriander seeds
1 t. Ground cumin
1/2 t. mustard seeds

Drain the peach syrup into a saucepan. Cut the peach slices in 2 - 3 pieces. Stir in the peaches, raisins and lemon juice together in a bowl. Combine the remaining ingredients in large saucepan and boil gently for 12 - 15 minutes, or until thick. Add the fruit and simmer 1 - 3 minutes. Let flavors blend at least an hour and preferably overnight. Keep well, refrigerated in sealed containers.

Servings: 6 - 8

Apple and Tomato Chutney

A nice fruity chutney with a hint of ginger
1 onion, skinned and finely chopped
1 lb. (450g) sultanas
1 lb. (450g) apples, cut small
1 lb. (450g) tomatoes, skinned and chopped
1 tablespoon lemon juice
half a teaspoon of ground ginger
half a teaspoon of pepper
1lb. (450g) Demarara sugar
 

Boil the Demarara sugar in the lemon until dissolved
Add the other ingredients and simmer gently for about 1 hour or until mixture is turned to pulp
Spoon into clean container then chill.

Mango Chutney

4 lbs (1.8kg) mangoes, peeled and quartered
3 lbs. (1.3kg) apples, peeled and chopped
8 oz. (225g) stoned dates
4 oz. (125g) sultanas
4 oz. (125g) onion, finely chopped
2 oz. (50g) salt
juice of 2 lemons
half an ounce (12g) cayenne pepper
half a teaspoon of nutmeg
6 bay leaves
4 lbs. (1.8kg) sugar
1 fluid ounce of lime juice

Place all the ingredients except the sugar and lime juice in a large bowl and mix thoroughly
Leave to stand for al least three hours
Transfer to a preserving pan and bring to the boil
Simmer until tender, stirring all the time
Add the sugar and lime juice then continue to simmer until the whole mass thickens
Bottle hot and close securely; the longer it matures the better

Date Chutney

3 lbs. (1. 350 kg) dates
8 oz. (225g) raisins
4 oz. (125g) currants
8 oz. (125g) sugar
2 oz. (50g) salt
1 oz. (25g) allspice
half an ounce (12g) mustard seed
2 pints (1140ml) lemon juice
Stone the dates and cut into small pieces
Stone the raisins, then put all the ingredients into a preserving pan
Cook thoroughly until a thick mixture forms
Bottle hot and seal closely in warmed jars

Green Tomato Chutney

3 lb.. (1. 35 kg) green tomatoes
4 large apples
2 small cucumbers
6 oz. (175g) sultanas
12 oz. (300g0 Demerara sugar
2 tablespoonfuls sugar

one and a half teaspoons of ground ginger
one level teaspoon cayenne
one and a half tablespoonfuls salt
one and a quarter pints (700ml) lemon juice

Remove stalks from tomatoes
Slice and peel the apples
Slice the cucumbers
Put all the ingredients into a heavy based pan and bring to the boil
Reduce heat and simmer for 2-3 hours or until quite soft, stirring frequently
Put into clean warmed jars, seal.

Banana Chutney

12 bananas
8 oz. (225g) stoned raisins
4 oz. (100g) currants
8 oz. (225g) sugar
2 oz. (50g) salt
half an ounce (12g) powdered cinnamon
1 oz. (25g) curry powder
1 pint (570ml) lemon juice
Cooking Instructions:
Peel and slice the bananas, add them to the lemon juice and boil until the consistency of porridge
Add the fruit and spices and simmer for a further 15 minutes
Spoon into clean, hot, jars then seal.
 

Coriander chutney

l bunch coriander, chopped
salt to taste
l inch ginger root, grated
l/2 cerrano, seeded and grated
juice of l lime
Blend all the ingredients. Add water if necessary to mix up the ingredients in the blender.
 

Coriander, coconut tamarind chutney

coriander l bunch, chopped
l/4 cup coconut, peeled and chopped
l teaspoon tamarind paste
salt to taste
pinch hing
Blend all the ingredients. Add water as necessary so that the coconut
and coriander mix up in the blender.

 
 
 

Coconut yogurt chutney

l cup coconut, peeled and chopped
l cup yogurt
salt to taste
l tablespoon ghee
l/4 teaspoon mustard seeds
a teaspoon urad dal 5 or 6 neem leaves
l cerrano, seeded and chopped
5 or 6 neem leaves(fresh if possible)

Heat ghee. Add chillies, urad dal, neem leaves and mustard seeds. Cook till urad dal is reddish-brown. Add coconut. Remove from flame. Blend the ingredients with as much yogurt as required. Blend in the salt.
 
 
 
 
 

Green chilli pickle ( unlike the usual pickle recipe, which requires the pickle to sit in the sun for several days, in this recipe the pickle  can be taken immediately)
 

6 cerranos, sliced length-wise in quarters and seeded
salt to taste
l teaspoon ghee
l/4 teaspoon tumeric
pinch hing
juice of l/2 lime

Heat ghee.  Add tumeric hing and cerranos.  Cook till cerranos change color.  Add salt and lime juice. Cook for another minute.